Tamagoyaki 卵焼き

Method15 steps

1. 1

   Step 1: Crack the eggs (3) into a medium size mixing bowl.

   Uses 3 eggs

2. 2

   Step 2: Choose one seasoning: for sweet Atsuyaki add two teaspoons sugar, half a teaspoon salt and two tablespoons water; for savoury Dashimaki add two teaspoons shirodashi and two tablespoons water, omitting sugar and salt. Gently mix the selected seasoning into the eggs without creating excess bubbles.

   Uses Three cracked eggs · 2 tbsp water · 2 tsp sugar · 1/2 tsp salt · 2 tsp Shirodashi (*1)

3. 3

   Step 3: Strain the egg mixture through a sieve a few times.

   Uses Egg mixture with one selected seasoning

4. 4

   Step 4: Pour two tablespoons wiping-reservoir oil into a small bowl and soak kitchen paper in it. Set it aside for lightly re-oiling the pan between layers.

   Uses 2 tbsp oil for soaking the pan-wiping kitchen paper

5. 5

   Step 5: Heat the one teaspoon initial olive oil in the tamagoyaki frying pan over medium heat until the pan is ready to cook the eggs.

   Uses 1 tsp olive oil

   
6. 6

   Step 6: Pour 1/3 of egg mixture into the pan (you should hear a sizzling sound).

   Uses Heated lightly oiled egg pan · First third strained egg mixture

   
7. 7

   Step 7: Break any bubbles that have formed with the edge of the chopsticks and scramble gently and slightly .

   Uses First egg layer cooking in pan

8. 8

   Step 8: When the surface is solidified a little, fold and push the egg to one end of the pan with chopsticks *2

   Uses Partly set first egg layer

9. 9

   Step 9: Wipe the empty side of the pan with oil-soaked kitchen paper and pour another 1/3 of the egg mixture into the empty space of the pan.

   Uses First rolled layer at one pan end · Prepared oil-soaked paper · Second third strained egg mixture

10. 10

    Step 10: Lift the folded egg up to let the egg mixture run under it.

    Uses First roll beside fresh second egg layer

11. 11

    Step 11: Fold and roll the egg from one side of the pan and wipe the empty space of the pan with the oil-soaked kitchen paper.

    Uses Second egg layer cooking beneath first roll · Prepared oil-soaked paper

    
12. 12

    Step 12: Pour in the final third of the strained egg mixture. Let it run under the roll, cook and fold it around the existing layers.

    Uses Two rolled egg layers in lightly wiped pan · Final third strained egg mixture

13. 13

    Step 13: Finish cooking the rolled omelette until its centre reaches at least 71°C (160°F). Turn off the heat and lift it onto a clean thin kitchen towel for shaping.

    Uses Completed three-layer rolled omelette

14. 14

    Step 14: Use a sushi mat around the towel to gently shape the cooked roll. Rest it on two chopsticks so air can circulate underneath, and let it cool enough to slice.

    Uses Fully cooked towel-wrapped omelette

    
15. 15

    Step 15: Unwrap and slice the omelette about two centimetres (0.8 inches) thick, then serve.

    Uses Shaped cooked omelette cooled for slicing